Easy Garlic Broiled Chicken

Savory Roasted Root Vegetables
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Ingredients

  • ½ cup butter
  • 3 Tbsp minced garlic
  • 3 Tbsp soy sauce
  • ¼ tsp black pepper
  • 1 Tbsp dried parsley
  • 6 boneless chicken thighs, with skin
  • Dried parsley, to taste

Instructions

  1. Preheat the oven broiler. Lightly grease a baking pan.
  2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on HIGH in the microwave, or until butter is melted.
  3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
  4. Broil chicken 20 minutes, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Side Dish Ingredients

  • 1 cup diced, raw beet
  • 4 carrots, diced
  • 1 onion, diced
  • 2 cups diced potatoes
  • 4 cloves garlic, minced
  • ¼ cup canned garbanzo beans (chickpeas), drained
  • 2 Tbsp olive oil
  • 1 Tbsp dried thyme leaves
  • Salt and pepper to taste
  • ⅓ cup dry white wine
  • 1 cup torn beet greens

Side Dish Instructions

  1. Preheat an oven to 400°F.
  2. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9- x 13-inch baking dish. Drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.
  3. Bake, uncovered, for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven and stir in the wine.
  4. Return to the oven and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more.
  5. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Nutritional Information

Main Side Total
Servings 6 6
Calories
303
143
446
Fat (g) 25 5 30
Sat. Fat (g) 12 1 13
Protein (g) 17 3 20
Carb (g) 2 21 23
Fiber (g) 0 4 4
Sodium (mg) 615 95 710

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